Spicy Thai Chicken Pasta


4.3 of 5 (27)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 149.4
  • Total Fat: 3.0 g
  • Cholesterol: 19.6 mg
  • Sodium: 566.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.5 g

View full nutritional breakdown of Spicy Thai Chicken Pasta calories by ingredient
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Submitted by: PIPANDBABY

Number of Servings: 7


    8 oz. Whole Wheat Udon Noodles (I use Whole wheat linguine when I can't find Udon)
    3 TBSP low sodium Soy Sauce
    2 TBSP reduced fat Peanut Butter
    1 TBSP cornstarch
    3/4 C fat free chicken stock
    crushed red pepper (to taste; I use almost a whole teaspoon)
    2 boneless, skinless chicken breasts (substitute shrimp or tofu, if you like)
    1 TBSP canola oil
    1/2 tsp sesame oil


Cook noodles according to package directions; drain. Whisk together in a bowl the chicken stock, cornstarch, soy sauce, peanut butter, and crushed red pepper. Heat in a frying pan the canola and sesame oil. Dice chicken and cook through in the oils (about 5-8 minutes). Add stock mixture, bring to a boil. Simmer sauce until thickened, about 8 minutes. Toss with cooked noodles.

Number of Servings: 7

Recipe submitted by SparkPeople user PIPANDBABY.


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Member Ratings For This Recipe

  • O.K.
    2 of 2 people found this review helpful
    I would not call this spicy. I had to add Thai red curry paste and hot sauce and still the peanut butter was the dominant taste. I also added garlic and cut green beans. Next time I would add ginger and more curry paste. - 4/28/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is a terrific recipe. However, the servings are small if you have it as your main dish. My wife and I weighed out 2 of the 7 servings each [300 calories] and with vegetables in bullion it was barely filling. The final 3 servings we split for lunch the following day with 1 1/2 servings each. - 1/10/14

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  • This dish is easy to make. I added several veggies; broccoli, sweet red peppers, snap peas, water chestnuts, and bamboo shoots. I should have increased the sauce because of all of the vegetables. Next time. My husband liked the rice noodles, but I might try rice next time. - 8/20/13

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  • 2tablespoons of peanut butter in this recipe do you taste it and it serves 7 that sounds like a starter to me - 7/4/13

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  • Easy to make. Peanut butter overpowered other flavors. Will definitely try again and tweek it to my taste. - 3/21/12

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  • This allows you to be very creative-- can use shrimp, venison, crawfish, crab, lobster, turkey-- just use a veggie broth or forget the meat-- use tofu or veggies alone! - 3/13/12

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  • This recipe was quick and delicious! I followed the recipe except that I add spicy garlic sauce instead of red pepper flakes (although I think I'll add both next time) and used rice noodles since that's what I had on hand. Thanks for submitting such a great and quick recipe. - 2/16/12

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  • This was absolutely delicious!! Will make again and again! - 2/8/12

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  • First recipe to make from Spark. It was easy to make and I did find the Udon noodles so I used them. I also added brocolli and red peppers. I would make again. A lot of flavor for little calories. - 10/14/11

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  • I made this almost word for word according to the recipe (cuz I'm not a good cook or know what to substitute) and it was amazing! I may add veggies next time though, can't hurt :) - 9/23/11

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  • I added alot of stuff to it and used water instead of stock (because I didn't have it). I also used rice instead of pasta, but will definitely make again!! - 8/6/11

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  • I subbed tahini for the peanut butter since I am allergic and added a clove of garlic, some fresh grated ginger, carrot, and red and green bell pepper. - 3/22/11

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  • Easy to make and delicious! My picky boyfriend loved it. Just added vegetables. Makes good leftovers! - 3/17/11

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  • We just had this tonight....delicious! - 2/3/11

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  • This is the second time we made this. It's Really good! I added a few more veges but I really loved this with the noodles. If you can find them, it's worth the effort. - 12/22/10

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  • I only give 4 stars since I changed it a bit: added saute'd green & red peppers, onions and mushrooms. Cut red pepper spice in half, but added thai spice mixture instead. Very yummy!
    - 10/7/10

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  • Quick, Easy, and delicious. Next time I will add a bunch of veggies when I cook the chicken to boost up the "color" and texture. - 8/1/10

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  • OMG.... I loved it, my 6yr old loved it... my 42yr old... not so much but hes sooo picky and he couldnt identify it so he barely tried it.... I had to hurry and put the leftovers away cause I just kept eating it... OMG... - 6/16/10

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  • We really enjoyed this recipe. My girls who are really picky eaters loved it. We added some veggies to it and that made it perfect. This is definitely going in our recipe box. - 4/27/10

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  • I love Thai and this was really yummy. I too added some broccoli. Thank you for sharing this. - 2/26/10

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  • Delicious! I also added some steamed broccoli, sugar snap peas and carrots to increase veggie and fiber count. I used whole wheat linguini. - 2/24/10

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  • This is really good, I did add broccoli, cauliflower and carrots though. Good flavor and heat. - 1/23/10

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  • I just noticed that when you click on the full nutritional breakdown, there are many more veggies in the calorie count than in the recipe (veggie medley, cabbage, scallions). I can't wait to try this again and get the full effect. - 1/15/10

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  • My husband loved it. My step daughter hated it (she's very picky). My son ate it without complaint. I was cautious, but I liked it - it seemed to get better after a few bites (after the crushed pepper started getting warm). - 7/11/09

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  • This was delicious! I think next time I will add more noodles and stir fry type of veggies, but it was great! - 5/9/09

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